Baked Mussels with a Maple, Mustard, and Miso Crust

Chef, author, forager, farmer – Bill Jones is the Island’s go-to guy for everything delicious. Living on his own slice of paradise on his Deerholme Farm in Cowichan Bay on Vancouver Island with his wife and sidekick Oliver, Bill has published numerous cookbooks over the past few years and we recommend buying all of them. This recent book is extraordinary, creative and delicious. Foraging in his rain forest backyard, Bill whips up dishes usually his trademark wild mushrooms but also uses lesser known foraging delights such as Grand Fir needles. Best of all, Jones invites all to come visit his farm and experience the magic of foraging through his series of farm to table classes. For class information go to: http://www.deerholme.com

Do not remove the mussel beards until just before cooking. Removing this thread will speed the decay of the mussels. The mussels can be steamed in advance and the dish assembled and chilled. To serve, warm the mussels under a broiler to brown the crust.
Serves 4–6

Place the mussels in a large bowl and rinse quickly with cold water. Pull off any threads attached to the side of the shell (the beard). Drain and set aside.
Place a large pot over medium-high heat. Add the wine and bring to a boil. Add the mussels and cover the pot with a lid; cook for 5 minutes, shaking the pot occasionally. When the mussels have just opened and are still plump, remove from pot and set aside. Reduce the juice over high heat until about 2 tablespoons (30 mL) of rich liquid is left (about 5 minutes).

Preheat oven to broil.
In a small bowl, combine the mussel juice, mustard, maple syrup, miso, and mayonnaise to create a paste. Peel back the shell of a mussel (discard the top) and spread a little of the paste on top of the flesh. Sprinkle with breadcrumbs and place on a baking tray. Repeat with the remaining mussels. Place under the broiler until golden. Serve warm.

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